Sunday, August 26, 2012

Fresh Salmon and Spinach with Parsley Pastry Lattice Tart

I am a very simple when come to cooking and baking. I don’t like complicated recipes that requires a lot of work or ingredients. But once a while when my crazy mood strike I will attempt something that requires a bit more work especially in baking. Like this tart, the pastry requires an extra step of chopping the parsley and also doing the lattice for the top. Since I have some leftover cheeses in my fridge it is a great way to finish them up too as I used both Ricotta and Parmesan cheese for the filling. Well it turns out pretty good and we had this tart for our dinner accompanied by a green salad and for the other tart I gave it to my neighbor.

1. In a food processor, process the flour, parsley, salt and cold butter for 15 seconds, or until crumbly. Add in the egg and 1 tbsp of water (don’t add too much water as you can always add more later)
2. Process in short bursts until mixture comes together. Add in a little bit of water if needed. Turn out the dough onto a floured work surface and gather into a ball.
3. Cover in plastic wrap and refrigerate for at least 30 minutes before using.

1. Mix all the ingredients for the filling well and set it aside.
2. Pre-heat the oven to 350 degree F. Greased a shallow 9” tart pan or two 7"tart pans. Take two third of the dough and roll it out thinly and line the tart pan, press it well into the side.
3. Fill the pastry shell with the filling. Spread it out evenly.
4. Roll out the remaining pastry thinly and cut into 1.5 cm strips. Interweave the pastry strips in a lattice pattern over the top of the tart. Dampen the edge of the pastry base with a bit of water and gently press the strips down.
5. Trim the edges of the pastry by pressing it down with your thumb. Brush the top with a bit of milk or egg wash. Place it in a baking sheet pan and bake for about 40 minutes or until the pastry is golden brown.
6. Serve warm or at room temperature.

12 comments:

Aiyor Gert, that is a work of art!! I am so smitten with the tarts and I have a huge whole salmon ( cut into pieces ) in my freezer but I feel so lazy to do the lattice top.. Lol!!Wish you are my next door neighbor...sobs!!!

i like that you added parsley to the dough and your lattice is so beautiful! i hope when i make a lattice pie, it will turn out just as pretty as yours...yeah..always quite lazy to make tarts or pies, sometimes feel like double work..haha!

Hi, thanks so much for visiting me. This pie is so beautifully done, love the colour of the crust. The filling looks very healthy and delicious. I may make the fillings as a quiche of sorts as I am just so lazy with the crust :)

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About Me

I was born and raised in Malaysia and now live in Northern California, USA with my wonderful husband Carlos. I love to bake and cook. It is very relaxing and I find my creativity flowing in the kitchen. I creates this blog to record all my cooking and baking adventures and also share my tested recipes with you.
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